February 19, 2016
Sibu Tales : Cooking Pig Head
Get a whole pig head in the morning from your good butcher. He will clean with a torch flame for you. Take the pig head back and then blanch in a huge kuali of hot water.
Once done, cut the head into 6 smaller pieces and cook in a pot half filled with water, 5 cups of thick soy sauce, some black vinegar, 10 star anise seeds, 3 pieces of cinnamon (or more if you like), some pepper and 1 cup of sugar.
Simmer under the pork is soft which may take more than one hour depending on your pot and stove.
The sauce will be thick. Add more of your own favourite seasoning.
You can also add black mushrooms, black and white fungi. And even Chinese rice wine.
slice the pork into thin slices. Serve.
Eating of Pig Head means Getting Ahead.
(This is a very cheap dish to prepare especially if you have the time. It goes well with beer. Often it is considered a celebration dish, when some one gets a new job, or for Chinese New Year.)
Gula apong, aka attap sugar aka palm sugar is the sweet sap of the nipah palm (Nypa fruticans) Nipah palms grow naturally and abundantly...
Lots of signboards have been posted up at significant places near rivers in Miri. There are many rivers in the Miri district and most of the...
If you are told that this is the kuih or snack that an Iban would be homesick for please believe him or her. Simply made from all ingredie...
Growing up in Sarawak one cannot be far away from good food. All the so many different races living in the state conjure up a long list of e...